Moist, sweet, and filled with crisp pecans and chocolate chips, these banana pecan chocolate chip muffins are perfect to eat with your morning coffee.
Bananas, crunchy pecans, and semi sweet chocolate chunks topped with a deliciously sweet brown sugar streusel make these Banana Chocolate Chip Muffins a treat that can’t be beat.
Who doesn’t love deliciously sweet, moist muffins?! I love muffins! I mean they just make me happy. And, these delicious banana nut muffins pair perfectly with my morning cup of coffee. It’s best to eat them while they're warm and the chocolate is melted. If you aren’t a coffee drinker, grab a glass of milk to enjoy with your muffins.
WHY WE LOVE THIS BANANA NUT MUFFIN RECIPE
I love muffins, and this muffin recipe is one of my favorites. With bananas, pecans, chocolate chips, and brown sugar streusel baked into a delicious moist bread, what’s not to love?! Here’s why you’ll love this recipe too:
- They are perfect for breakfast: Although I love them warm, they are just as good the next day. Making these muffins the night before makes for a quick and easy breakfast solution.
- They pair beautifully with all my coffee drinks: If you are a coffee lover like me, you’ll want to try my Eggnog Frappe or my Almond Milk Thai Iced Coffee.
- So easy to make: This recipe is incredibly easy to make and delicious down to the very last bite.
- Light brown sugar- tightly packed
- Unsalted butter
- Sour cream
- Vanilla extract
- Overripe bananas
- Baking powder
- Semisweet chocolate chips
SUBSTITUTIONS AND ADDITIONS
- Light brown sugar substitution: If you don’t have light brown sugar, you can use dark brown sugar as well. Keep in mind that the cake will have more of a robust flavor, look darker, and may slightly alter the texture.
- Chocolate chips substitution: You can use semi-sweet baking chocolate, chocolate melts, or chocolate chunks instead.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Muffin tin
- Muffin liners
- Mixing bowls
- Measuring cups and spoons
- Pastry blender
HOW TO MAKE THESE BANANA CHOCOLATE CHIP MUFFINS
These muffins are pretty quick and easy to make, and will fill your home with sweet aromas. You’re going to want to make them every week!
- Prep- Begin by preheating your oven to 350°F. Then, line your standard muffin tin with paper muffin liners. Coat the liners with non-stick cooking spray.
- Make the streusel- Combine butter, flour, and brown sugar in a medium bowl. Use a pastry blender or fork to break up the butter into pea sized pieces. Place streusel in the fridge. Pro Tip: Your streusel should be a mixture of “wet sand” crumbs and pea-sized chunks.
- Whisk dry ingredients- In a small bowl, whisk together the flour, baking powder, salt and sugar. Set to the side.
- Blend wet ingredients- In a separate large bowl, whisk the melted butter, and eggs together. Then, add the sour cream, vanilla, and mashed bananas. Stir until combined.
- Combine dry and wet ingredients- Add the dry ingredients to the wet mixture and fold together with a spatula until just combined.
- Fold in chocolate and nuts- Fold the pecans and chocolate chips into the batter. Pro Tip: Do not overmix the batter: It’s ok if there are a few streaks of flour. If you overmix the batter, the muffins will be tough instead of moist.
- Divide the batter- Divide the muffin batter evenly in the prepared muffin tin. Fill each muffin cup ⅔ of the way full. Then, add an equal amount of the streusel on top of each muffin.
- Bake- Bake your muffins for 22-26 minutes for the standard muffin pan. If you are making jumbo muffins, bake for 30-35 minutes.
- Let them cool- Remove the muffins from the oven and let them cool in the pan for 5-10 minutes.
Serve warm and Enjoy!
- Mashed bananas- To get 1 ⅓ cups of mashed bananas you will need 4 medium bananas.
- Don’t overmix-You don’t want to use an electric mixer for this recipe. Simply mix and fold the ingredients into each other. Overmixing will make these muffins tough, dry and unappetizing.
- Make streusel ahead of time: You can make it in advance and store it refrigerated in a container with a lid for up to 2 weeks.
If you have leftover banana nut muffins, you can keep them on the counter for 2-3 days. Or, you can place them in the refrigerator where they will last for about a week. Additionally, you can freeze them in a Ziploc freezer bag for up to 2 months. Reheat your muffins in the microwave for 30-seconds.
FREQUENTLY ASKED QUESTIONS
ARE BANANA NUT MUFFINS GOOD FOR YOU?
All in moderation, I always say! These banana pecan chocolate chip muffins still have sugar and carbs, so you have to be careful. However, one banana nut muffin does make a healthy breakfast option. It’s a good source of vitamin E, iron, vitamin B, and omega-3 fatty acids.
WHY ARE MY BANANA MUFFINS RUBBERY?
If your muffins have a rubbery texture, you overmixed the batter. The more you stir the muffin batter, the more gluten you develop. This results in tough, rubbery banana muffins. Only stir the batter until moist.
CAN I USE DIFFERENT NUTS IN THESE MUFFINS?
Absolutely! I love pecans, but you can use your favorite nut. Hazelnuts, macadamia nuts, or walnuts all make great substitutes.
OTHER MUFFIN RECIPES YOU MAY ENJOY
- Low Fat Blueberry Muffins
- Chocolate Chip Zucchini Muffins
- Pumpkin Cheesecake Muffins
- Energy Packed Muffins
- ⅓ cup all-purpose flour
- 31/2 tablespoon light brown sugar tightly packed
- 21/2 tablespoon cold unsalted butter diced
- 6 tablespoon unsalted butter melted and cooled
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅓ cups mashed overripe bananas
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup granulated sugar
- 1 cup coarsely chopped pecans toasted
- 1 cup semisweet chocolate chips or chunks if using chocolate chips, it’s recommended to use regular size, not mini
Preheat the oven to 350°F [180°C]. Line a standard muffin tin with 12 paper liners(or a jumbo muffin tin with 6 paper liners). Alternatively thoroughly coat with nonstick cooking spray.
To make the streusel: combine the butter, flour, and brown sugar in a medium bowl. Use a pastry blender, a fork or rub between your fingers to break up the butter into pea-size pieces. The streusel should be a mixture of “wet sand” crumbs and pea-size chunks. Pun in the fridge while making the muffin batter. You can make it in advance and store it refrigerated in a container with a lid for up to 2 weeks.
To make the muffins: whisk together the melted butter (cool a little bit so it doesn’t cook the egg whites) and the eggs in a large bowl. Add the sour cream, vanilla, and mashed bananas and stir until combined. In a separate bowl, whisk together the flour, baking powder, salt and sugar.
Add the dry mixture to the wet mixture and carefully fold together with a spatula until just combined. Don’t overmix! Batter can still have some little flour streaks. Very gently fold in the nuts and chocolate chips. If you overmix the batter after adding the flour, the muffins will turn out tough.
Divide the batter equally among the prepared muffin cups, filling each about ⅔ full. You can use a cookie scoop for it. Add an equal amount of streusel on top of each muffin.
Bake until the toothpick comes out clean, the muffins are golden brown, 22 to 26 minutes for standard muffins or 30 to 35 minutes for jumbo.
Remove from the oven and let the muffins cool in the pan for 5 to 10 minutes. Carefully take out from the pan and let cool a little bit more on a wire rack. Serve warm.
These muffins go incredibly well with coffee or milk. Try to serve warm while the chocolate is still melted.
Instead of chocolate chunks or chips you can use a 6 oz chocolate bar, chopped with a knife.
To get 1 ⅓ cups of mashed bananas you will need 4 medium bananas.
These muffins keep 2-3 days on the counter, or up to 1 week refrigerated in a container with a lid. You can also freeze them: let them cool completely (that’s important!), then put in a freezer safe container or bag and store for up to 2 months. To reheat, warm in a microwave for 30 sec.